Roasted Winter Squash and Apple Soup

By gapboy1379-2

Ingredients

• 1 large winter squash (about 2 1/2 pounds), such as butternut, buttercup, or kabocha, peeled, seeded, and cut into 2-inch pieces.
• 2 medium onions, peeled and quartered
• 3 cloves garlic, peeled
• 2 tart, firm apples, peeled, cored, and quartered
• 2 tablespoons extra virgin olive oil
• Salt and red chili powder to taste
• 4-5 cups vegetable stock

Preparation

Step 1

Preheat oven to 400°F.
In a large roasting pan, toss the squash, onions, garlic, and apples with the oil to coat. Season well with the salt and chili powder. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 40 minutes.

Put half the vegetables with 2 cups of the stock in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth.
Correct the seasoning and heat to a simmer.

Serve in warm bowls with dollops of Cilantro Walnut Pesto.